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19 posts categorized "In the Kitchen"

March 16, 2015

Restaurateurs Invest in a (Bone) Broth

Bone brothBone broth—the hottest trend in 2015 so far—is one of those commodities that came out of seemingly nowhere, and is somewhat of a mystery to diners. First, because the name “bone broth” sounds like it’s the favorite dish of cannibals everywhere; and second, because the name doesn’t give much of a clue as to what it is.  Any chef worth his weight in the kitchen knows how to make stock using bones, so how is bone broth any different?  

 

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February 5, 2015

The New Gold Rush: Citrus

  Buddhas_Hand
The citrus season is on. And with fun (and funny sounding) varieties such as Buddha’s Hand, Sumo, and Cara Cara, the food lover’s fruit basket is overflowing.

When the term citrus comes up, it’s difficult to know which ones will capture the public’s fancy unless you–and Shakespeare–know what’s in a name. For years, it was navel oranges or Valencia oranges, lemons or limes, grapefruit and other generic citrus. But, when a producer of a small, easy-to-peel mandarin orange came up with the name, “Cutie,” the rest as they say, was history. Now there is no end of producers and the clementine, one of the mandarin orange varieties, has become synonymous with this brown bag favorite.

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December 23, 2014

Ask the Chef: Crab Dip

Crab dip blogLast week Blanche in Charlotte, N.C., wrote to us asking for a spinach crab dip recipe. We asked our team of chefs and received two right away! Since this is a popular party dish, we thought we'd share them both with our readers.

The first is from Chef Lonnie Varisco in Houma, La.. He says, "In New Orleans seafood is king. This is a great twist on the classic spinach and artichoke dip. Using crab boil in the recipe provides that classic boiled seafood taste everyone loves down here."

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February 6, 2014

Taking the Confusion Out of Fusion


Fusion
In 1989, acclaimed chef and Miami restaurateur Norman Van Aken  gave a name to the type of cooking that combined crossover flavors from various ethnic cuisines and regional ingredients with classical cooking techniques. He called it “fusion,” borrowing the term from jazz.

Aken’s dishes were complex, both in flavor and technique, for instance Chiles Spiked Veal Adobo with Corn Relish, Garlic and a Spanish Sherry Wine Vinegar Reduction” a Mexican Adobo rub with a classical French sauce and Nueva Pork Havana, marinated in a mix of sour oranges, garlic and so forth, in which he integrated black beans into a sauce with fried plantains, instead of the more expected black beans and rice.

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November 12, 2013

The Vegetable “IT” List

TurnipWhen Norman Rockwell painted his iconic Thanksgiving portrait of the family gathered around a plump turkey, he couldn’t have imagined the holiday in the 21st century. There’s grandma bringing in the bird, all right, but over in the corner, the cousins are fighting over the Tuscan kale.

Vegetables, once a cheap way to stretch a meal, have come into their own. Once folks realized that you didn’t have to cook a vegetable until it was dead, they found out that a vegetable might actually taste good. From there it became a short hop, skip and jump from the gardens to the kitchen. Add in chefs, vegans, vegetarians and nutritionists and suddenly everyone has a new spin on his or her favorite vegetable dish.

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September 17, 2013

Why We Don't Play the Lottery

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Haven’t there ever been those moments in your life where you see a product at the grocery store and think: “Oh come on. Who would buy that?” When it comes to the world of culinary delights, we never cease to be amazed at what catches on with consumers. (Hint: We would have bet the wheat farm that gluten-free was just a fad. Man, did we get that wrong.)

We would have been a zillionaire if we had thought up just one of these ideas. Instead we were too busy rolling our eyes.

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July 22, 2013

Bring It On: Attracting The Late Night Diner 24 Hours a Day

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If you live in a town where the sidewalks roll up at 10 p.m., you’ve probably been frustrated by the lack of dining options. There’s a McDonald’s maybe, and then there’s…Well, you see the problem. But after-hours dining has become a hot topic in restaurants. Some see it as a way to cash in on an unfulfilled niche: late night workers and the post-concert crowd. Others say it plays into the way we eat now: Breakfast, lunch, and dinner are no longer set times; people like to dine when time allows or when the mood strikes. Although a lot of restaurants stay open late – and by late, we mean 11 a.m. or midnight if you’re lucky - they usually involve the words “do fries come with that?” or “I’d like that straight up with a twist.”

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June 13, 2013

Pairing Cheese with Beer: an Art and a (Fun) Science

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When Jorel Pierce (and yes, he has heard all the Superman jokes) sits down to discuss beer and cheese pairings, he comes bearing gifts. Pierce, who appeared on Bravo’s Top Chef, is chef de cuisine of the nationally recognized Euclid Hall in Denver. He holds a plate with a slice of La Serena sheep’s milk cheese aka a “stinky cheese” and Yang, an unpasteurized cow’s milk cheese wrapped in stinging nettles (better not to ask, unless you really want to know. Nope, we don’t). And a beer, of course, in this case, The Duchess of Bourgogne – all of which will provide teachable moments.

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May 24, 2013

Gluten-Free: Not Just A Flash in the (Loaf) Pan

FC_content_IMG_glutenIf you don’t know anyone who’s on a gluten-free diet, geez, are you hanging with the wrong crowd! Everyone who’s anyone is embracing the alleged answer to everything from upset stomachs to obesity.  The USDA estimates that the gluten-free industry reached $1.9 billion last year in sales, as companies, both large and small, put some (gluten-free) chips in the game.

How did such a little known substance get to be so important?

Time for today’s back to school lesson.

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